People always moan about school dinners. During my time at high school, I very rarely ate lunch in the school cafeteria, that wasn’t because the dinners were terrible, that was because I went to a high school where they allowed students to walk into the local town at lunch time, and why would you spend your £2 a day in school when you could spend it on the wonders that Greggs and Subway had to offer?**
There was however, one thing that I would consistently buy from the school cafeteria, and that was chocolate chip cookies. The ONLY chocolatey treat that the school was allowed to offer after the advent of ‘healthy school lunches’. The chocolate chip cookies at my school were fantastic. I don’t know how they made them, I don’t think they were ever made from scratch, but they were great. I’ve eaten a lot of chocolate chip cookies in my time, but its the 45p ones from school sitting in their little white paper bags that I always think of when I think of chocolate chip cookies.
This recipe is specifically for chocolate chip cookies, but you can replace the chocolate chips for M&Ms or Smarties, caramel bits or even raisins (if you’re into that sort of thing). If you’re a double chocolate cookie kind of person, you can also add a couple of tablespoons of cocoa powder to the cookie dough before adding the chocolate chips.
The thing that really makes these cookies is the addition of both white caster sugar and soft brown sugar. Lots of recipes will use one or the other, but to get a perfect cookie, which is crunchy on the outside, but chewy on the inside, you need to use both types of sugar.
Makes 15-20 large cookies
PREHEAT OVEN 160˚C
- 125g unsalted butter – melted
- 220g brown sugar
- 50g caster sugar
- 1 egg – lightly beaten
- 1 teaspoon vanilla essence
- 128g self raising flour
- 96g plain flour
- 1 teaspoon baking powder
- 150g – 200g of chocolate chips (depending on how chocolatey you want your cookies)
- Pour the butter into a mixing bowl
- Stir in the sugar until mostly dissolved
- Add the egg and the vanilla and mix through
- Combine the two types of flour and the baking powder before gradually folding into the mixture
- Add chocolate chips, stir through making sure they’re well distributed
- Place a greaseproof sheet of paper on a large baking tray and spoon the dough onto the tray (1 tablespoon of cookie dough = 1 large cookie) be sure to leave a large gap between each ball of dough
- Bake for approximately 15 minutes
**And for those of you wondering how I made £2 stretch for a Subway everyday, I didn’t. My mum would give me a tenner to last the week on a Monday and I’d start the week with Subway meals and sandwiches from the local bakery. By Friday my friends and I would be sharing a pack of strawberry laces (3 packs for £1 from Tesco) because we had no money left. Mum, if you’re reading this, I’m sorry, but rest assured that I make better choices now.